bean and butternut squash soup

Ingredients

• Servings: 8
• 1 pound dried great northern beans
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 large bay leaves
• 2 quarts water
• 2 cubes chicken bouillon
• 2 pounds butternut squash - peeled, seeded, and cut into chunks
• 2 cups chopped carrots
• 2 stalks celery, chopped
• 2 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon ground white pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1 (12 ounce) package pre-cooked chicken sausage, cut into bite-size pieces

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 9 hrs 45 mins


• place great northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain.
• heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. add bay leaves and cook until fragrant, about 1 minute.
• mix beans, water, and bouillon into onion mixture; bring to a boil. reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
• stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.
• remove bay leaves from broth mixture and discard. scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. return the vegetable-bean mixture to broth mixture and stir in sausage. simmer soup until sausage is cooked through, 5 to 10 more minutes.